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Gulab jamun (also spelled gulaab jamun; lit. ' Rose water berry ' or 'Rose berry') is a sweet confectionary or dessert, originating in the Indian subcontinent, and a type of mithai popular in India, Pakistan, Nepal, the Maldives and Bangladesh, as well as Myanmar.
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Gulab jamun: Fried milk balls soaked in sweet syrup, such as rose syrup or honey. [4] Fried, sugar syrup based Imarti: Sugar syrup, lentil flour. Fried, sugar syrup based Jalebi: Dough fried in a coil shape dipped in sugar syrup, often taken with milk, tea, yogurt, or lassi. [5] Fried, sugar syrup based Kaju katli: Cashews, ghee with cardamom ...
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Sitabhog is a flavourful dessert that looks like white rice or vermicelli mixed with small pieces of Gulab jamun. Made from cottage cheese (also known as chhana in Bengali), rice flour and sugar, Sitabhog often gives the appearance of pulao, which is albeit sweet in taste. [1]
Gulab Jaman: Milk, khoya, saffron: It is a milk-solid sweet or a type of mithai mainly made from milk solids, traditionally khoya. It is also officially declared the national dessert of Pakistan by the Government of Pakistan. [4] Seviyan: Shahi Tukra: Milk, sugar, spices, cardamom, saffron Sheer Khurma: Vermicelli, milk, dates, cashew nuts ...
Gulab jamun, also a round ball sweet made from khoa and then deep-fried and soaked in rose-flavoured sugar or honey syrup. A very popular Indian sweet. Barfi (or burfi) is also flavoured, but khoa is not the only ingredient. Typically, another ingredient, such as thickened fruit pulp or coconut shavings, is added to khoa and slow-cooked until ...
A bowl of Gulab jamun for you: Here is a bowl of Gulab jamun for you. Gulab jamun is a popular cheese-based dessert, similar to a dumpling, popular in countries of the Indian Subcontinent such as India, Pakistan, Sri Lanka, Nepal and Bangladesh. Thank you. ~~~~ For more Indian dishes, visit the Kitchen of WikiProject India.